Simple Steamed Broccolini with Fresh Press Extra Virgin Olive Oil
Steaming, instead of blanching, allows a vegetable to soften without becoming waterlogged, and also allows for the vegetable to retain a majority of its nutrients. Seasoning steamed broccolini with salt and pepper then finishing it with a drizzle of our just-pressed, new crop, extra virgin olive oil makes for a fantastically flavorful and healthy, delicious and easy side dish. Serves about 4.
Equipment
- 1 Steamer basket
Ingredients
Ingredients:
- 2 bunches of broccolini ends discarded, stalks sliced into pieces about 2 to 3” long.
- 1 Tbsp salt for the water
- Kosher salt & freshly ground black pepper to taste
- Sigona’s Fresh Press extra virgin olive oil such as Lecciana from Portugal or Arbequina from California (see note)
Instructions
- Fit a pot with a steamer basket. Add about 1 inch of water to the pot and bring to a boil. Add broccolini, cover and steam for about 5 minutes. Remove with tongs, season with salt & pepper, then finish with a drizzle of olive oil, about 1 to 2 tablespoons.
Notes
You can sample and purchase olive oils in our markets or you can purchase them online when they're in season and available. Some of the varietals sell out quickly!
Northern Hemisphere Extra Virgin Olive Oil
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